Rubbed into the flour with cold butter, ground tea leaves perfume every crumb of these warm scones; Dammann Frères’ Earl Grey des Seigneurs Tea N°509 brings woody Assam, walnut-sweet Yunnan and the bright lift of Calabrian bergamot.
Makes 8 · 20 min + 15 min baking
- Finely grind 4 g of Earl Grey des Seigneurs tea, then mix it with 2 cups (250 g) of flour, 2 tbsp of sugar, 1 tbsp of baking powder and a pinch of salt.
- Rub in 6 tbsp (85 g) of cold diced butter with your fingertips until the mixture looks sandy.
- Stir in 2/3 cup (160 ml) of milk just until a soft dough forms.
- Pat it out 1 inch (2.5 cm) thick, cut out 8 rounds and place them on a lined baking sheet.
- Bake at 425°F (220°C) for 12 to 15 minutes, until risen and golden, and serve warm with butter and jam.
The star of this recipe: Earl Grey des Seigneurs Tea N°509, by Dammann Frères.
